If you love peppermint bark then you’ll go crazy for this peppermint bark cheesecake. It’s a totally no bake dessert that’s absolutely perfect for Christmas and the holiday season!
How is Christmas almost here? The speed at which time moves never ceases to bewilder me.
So I’m over here eating my feelings in the form of a very Christmas-y cheesecake: NO BAKE peppermint bark cheesecake!
This peppermint cheesecake is super soft and fluffy, almost more mousse than cheesecake. And every bite is packed with minty, chocolatey goodness; it tastes more like Christmas than pretty much anything ever could!
Why you’ll love this peppermint bake cheesecake:
- You can make it a day or two ahead
- It’s no bake so it doesn’t take up valuable oven space
- It freezes beautifully for up to a couple of months
How to make chocolate crumb crust
- Crush Oreos in a food processor until they’re fine crumbs
- Mix in butter until combined
- Press into a springform pan, then freeze while you make the filling
- If you don’t have a food processor, you can put the cookies in large zip-top bags and crush with a rolling pin; I recommend doing this in batches and double-bagging the cookies
- If you don’t like Oreos, you can substitute chocolate wafer cookies. You can also use golden Oreos (if you prefer) or even use a graham cracker crust
How to make peppermint bark cheesecake filling
- Beat cream cheese, powdered sugar, and a few other ingredients together until smooth and creamy
- Gradually beat in heavy cream
- Continue beating until the mixture holds stiff peaks; this will take a few minutes!
- Add chopped peppermint bark and mini chocolate chips
- Stir until the peppermint bark is evenly distributed
- Scrape the filling into the frozen crust and refrigerate for at least 8 hours
- I used Ghirardelli peppermint bark squares (the dark chocolate variety) but you can use whatever peppermint bark you prefer, even homemade is fine
- Don’t skip beating the filling really well once you’ve added the heavy cream; if you don’t mix the filling long enough, the cheesecake won’t hold its shape well (it will still taste good though!)
- I considered adding a little pink food coloring to the filling to make it look pepperminty; if you want a pretty pink filling, add the food coloring before you mix in the peppermint bark and chocolate chips
- Remember that your peppermint bark cheesecake needs to chill for about 8 hours before you serve it. Don’t forget to plan for that!
How to make white chocolate ganache
Generally ganache is equal parts chocolate and heavy cream, but with white chocolate ganache the ratio is a little different—you have to use more chocolate than cream or your ganache will be runny. The method for making ganache, however, stays the same.
- Put finely chopped white chocolate in a heat-proof bowl
- Pour hot heavy cream over the white chocolate
- Stir until the white chocolate is melted and the ganache is smooth
- Pour over the chilled cheesecake, then refrigerate to set the ganache
Baker’s tip: You want the chocolate to be really finely chopped so that it melts properly, but white chocolate still doesn’t always melt easily. If your chocolate won’t melt fully in the heavy cream, you can heat it in the microwave in 5-second intervals, stirring after each interval, until the ganache is smooth.
- I used Lindt chocolate but you can use any good white chocolate in the ganache. (Baker’s is another brand I like and it’s available in the baking aisle at most grocery stores.)
Can I use white chocolate chips in the ganache?
I don’t recommend it because white chocolate chips don’t melt very well so your ganache will not be the right texture.
You can, however, use white chocolate chips in the cheesecake filling if you prefer them to regular mini chocolate chips!
How to decorate your cheesecake
I think this peppermint bark cheesecake is pretty even without adornment BUT if you really want to make your dessert over the top, here are some ideas. . .(note that you shouldn’t decorate your cheesecake until the ganache is fully set)
I used a large open star tip to pipe whipped cream on top of the set ganache, then sprinkled chocolate shavings and chopped peppermint bark over that.
- Don’t have the equipment to pipe whipped cream? Just spread some over the top of the cheesecake or even buy a spray can of whipped cream and use that to create pretty dollops of whipped cream
- Crushed peppermint candies would be really pretty sprinkled over the cheesecake (and you don’t even have to crush them; you could stick one in each dollop of whipped cream)
- Mini chocolate chips sprinkled over the top would be a nice touch since you use them in the filling anyway
- Slice squares of peppermint bark into triangles and push one of those into each dollop of whipped cream
How to store your cheesecake
Uneaten peppermint bark cheesecake can be stored, covered, in the fridge for up to 3 days.
If you want to freeze your cheesecake whole to serve later, you can pop the cheesecake, pan and all, into the freezer for about an hour, until it’s frozen solid. (Be sure it’s fully chilled before you freeze it.)
Once the cheesecake is frozen, wrap it well with aluminum foil and freeze it for up to 2 months. Defrost the cheesecake in the fridge overnight the night before you’re ready to serve it.
You can also wrap individual slices tightly with plastic wrap and freezer paper or aluminum foil and store in the freezer for up to 2 months.
You can defrost slices in the fridge overnight or at room temp for about half an hour—or just eat the cheesecake frozen.
Did you make this peppermint bark cheesecake? Great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Peppermint bark cheesecake is a no bake dessert that's just perfect for Christmas and the holiday season!
- 26 Oreo cookies
- 5 tablespoons unsalted butter melted
- 3 8-ounce packages full-fat cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoons salt
- 1 cup heavy cream very cold
- 1 1/2 cups chopped peppermint bark*
- 1/2 cup mini chocolate chips
- 1/3 cup heavy cream
- 5.5 ounces white chocolate finely chopped
- whipped cream chocolate curls, and chopped peppermint bark, for garnish (optional)
- Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
- Place the Oreos in the bowl of a food processor and process until they form fine crumbs. With processor running, stream in the melted butter. Process until the crumbs are evenly coated in butter, stopping to scrape the sides of the bowl with a rubber spatula as necessary.
- (Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.)
- Press the crumbs into the bottom and about an inch up the sides of the prepared pan. Freeze the crust for 20 minutes; leave in the freezer while you make the filling.
- Combine the cream cheese and powdered sugar in a large mixing bowl and beat with an electric mixer on low to combined. Turn mixer to medium and beat until very smooth and creamy, 3 or 4 minutes.
- Scrape down the sides and bottom of the bowl, then beat in the mint extract, vanilla extract, and salt to combine.
- Turn mixer to low and gradually beat in the heavy cream.
- Once all the heavy cream has been added, gradually turn mixer to high and beat until the mixture is very stiff (basically, it should hold stiff peaks like whipped cream). This will take 5 to 10 minutes; stop the mixer a few times to scrape the sides and bottom of the bowl. (You really want to beat well here; whipping the cream is what helps the cheesecake hold its shape.)
- Use a rubber spatula to fold in the peppermint bark and mini chocolate chips.
- Scrape the mixture into the frozen crust, smooth the top, and cover loosely with plastic wrap. Refrigerate for at least 8 hours (or up to a couple of days).
- After the cheesecake has chilled, place the chopped white chocolate in a small mixing bowl.
- Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes.
- Whisk until the chocolate is melted and mixture is smooth—the ganache will be fairly thin.
- Pour over the chilled cheesecake, then refrigerate for 30 minutes to an hour to set the ganache.
- Garnish with whipped cream, chocolate curls, and additional peppermint bark (if desired).
- Slice and serve.
- Uneaten cheesecake can be stored in the fridge (covered) for up to 3 days or in the freezer (tightly wrapped) for up to 2 months. (Defrost frozen cheesecake in the fridge overnight before serving.)
- *You’ll need about 7 to 7 1/2 ounces peppermint bark to get 1 1/2 cups
- I don't recommend using chocolate chips in the ganache
- When you make the ganache, you want the chocolate to be really finely chopped so that it melts properly, but white chocolate still doesn’t always melt easily. If your chocolate won’t melt fully in the heavy cream, you can heat the ganache in the microwave in 5-second intervals, stirring after each interval, until the ganache is smooth.